TEX-MEX CORN SQUARES
A great vegetarian recipe from Homemakers' Magazine. A bean, corn and salsa mixture on a polentalike base. The chipotles (smoked jalapeno peppers) can be quite hot! I often just add a dab of the peppers when cooking for folks who are not keen on spicy food. Love the smokey flavour. EDITED:Feb.08...We really enjoy this served with puppitypup's "Mexican Night Salad" (#188160)
Provided by Lambkyns
Categories Savory Pies
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Lightly oil an 11 x 7-inch (2 L) baking dish.
- Bring stock and salt to a boil.
- Slowly whisk in cornmeal until mixture thickens.
- Bring to boil.
- Take off the heat.
- Stir in 1/2 cup of the cheddar cheese and mix until melted.
- Spread in prepared pan and cover to keep warm.
- Combine beans, salsa, corn, chipotle peppers, chili powder and cumin in a bowl.
- Stir in remaining cheese (1 cup) and coriander.
- Spread mixture over cornmeal base.
- Bake for 25-30 minutes-- until heated through and cheese is melted.
Nutrition Facts : Calories 331.4, Fat 10.9, SaturatedFat 6.2, Cholesterol 29.7, Sodium 779, Carbohydrate 45.2, Fiber 9.3, Sugar 3.4, Protein 16.7
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